Name: French Lentil Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 2 tbsp garlic-infused olive oil - OR - 2 tbsp extra-virgin olive oil + 2 cloves minced garlic; 1 medium yellow onion (225 g) - OR - 2 cups (160 g) green onion, finely chopped; 1 1/2 cups (192 g) carrots, diced small; 1 fennel bulb (144 g), thinly sliced; 1 1/4 cup (126g) celery, thinly chopped; 8 cups (64oz) chicken broth - OR - vegetable broth (if keeping vegetarian/vegan); 1 (14.5 oz) can diced tomatoes (I prefer the fire-roasted variety); 1 1/4 cup (225g) French Le Puy green lentils, rinsed, drained, and picked over (may sub for regular green or brown lentils); 1 tbsp fresh fennel leaves; 2 tsp dried thyme - OR - 2 tbsp fresh thyme leaves; 1 tsp dried tarragon - or 1 tbsp fresh tarragon, chopped; 2 dried bay leaves; 1/2 tsp Kosher salt, plus more to taste

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French cold-weather magic

This French Lentil Soup is one of our favorite ways to stay warm and cozy in the chilly fall and winter months. French Le Puy green lentils are slowly simmered with fennel, thyme, tarragon, and bay until fragrant and plump. Put on some relaxing music, tear a loaf of your favorite crusty bread as a side, and maybe open a bottle of wine, if you're so inclined. This soup is simple French cold-weather magic.

a silver ladle resting in a pot of French Lentil Soup

What kind of lentils are best to use?

I prefer to use French green lentils, also known as Le Puy green lentils, for this soup. The lentil is distinguishable by their mottled slate gray/green color, their peppery flavor, and their ability to maintain their shape after cooking. If you are unable to source French Le Puy green lentils, a traditional green or brown lentil will be lovely in this soup as well.

two white bowls with French Lentil Soup resting on a white cloth, a wooden board of torn bread resting nearby

a spoon resting in a white bowl of French Lentil Soup with another bowl and some rustic bread resting nearby

What to serve with this French Lentil Soup

I love to serve this soup with a side of rustic bread and salted butter. The bread in the images of this post is a pumpkin sourdough with cranberries and pepitas that I hope to share with you soon, but we also love a loaf of classic sourdough, a torn baguette, or a fluffy dinner roll if you prefer.

a white bowl filled with French Lentil Soup and a spoon a wooden cutting board with torn pieces of pumpkin sourdough resting nearby

two white bowls of French Lentil Soup resting on a white piece of fabric, torn pieces of rustic bread resting next to the bowls

What tools do I need to make this recipe?

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

A note for special diets

This French Lentil Soup is gluten-free and dairy-free and can easily be made friendly for vegetarian and vegan diets by using vegetable broth in place of the chicken broth.

French Lentil Soup

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Author: Whip & Wander
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soups & Stews
Method: Stovetop
Cuisine: French

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Description

This French Lentil Soup is simple and cozy cold-weather magic. This gluten-free and vegetarian-friendly soup can be ready in 1 hour or less.

Ingredients

Scale

2 tbsp garlic-infused olive oil - OR - 2 tablespoon extra-virgin olive oil + 2 cloves minced garlic
1 medium yellow onion (225 g) - OR - 2 cups (160 g) green onion, finely chopped
1 ½ cups (192 g) carrots, diced small
1 fennel bulb (144 g), thinly sliced
1 ¼ cup (126g) celery, thinly chopped
8 cups (64oz) chicken broth - OR - vegetable broth (if keeping vegetarian/vegan)
1 (14.5 oz) can diced tomatoes (I prefer the fire-roasted variety)
1 ¼ cup (225g) French Le Puy green lentils, rinsed, drained, and picked over (may sub for regular green or brown lentils)
1 tbsp fresh fennel leaves
2 tsp dried thyme - OR - 2 tablespoon fresh thyme leaves
1 tsp dried tarragon - or 1 tbsp fresh tarragon, chopped
2 dried bay leaves
½ tsp Kosher salt, plus more to taste

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Instructions

In a large saucepan or soup pot over medium-high heat, add the garlic oil (or olive oil + minced garlic). Once shimmering, add the onion, carrots, fennel, and celery, and saute for 5-6 minutes, or until the vegetables begin to soften and brown just slightly.
Add the chicken broth (or vegetable broth), diced tomatoes, lentils, fennel leaves, thyme, tarragon, bay leaves, and salt, stirring to combine.
Allow the soup to come to a boil, then reduce heat to medium, stir the soup, and cover. You'll want the soup to maintain a steady simmer after boiling for 35 minutes while covered, so adjust the heat lower if needed.
After 35 minutes, remove the bay leaves and taste for salt. Adjust if needed. The lentils should be nicely tender at this point. Serve warm.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

11/30/23 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post. Previous edit 11/9/20.

Nutrition

Serving Size: 1 serving
Calories: 289
Sugar: 6 g
Sodium: 493 mg
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 34 g
Fiber: 10 g
Protein: 17 g
Cholesterol: 15 mg